Ginger-turmeric chicken with roots and bok choy.

• Chicken thighs — 7¾ oz (2)
• Carrot — 1¾ oz (1 small, batoned)
• Parsnip — 4¼ oz (1, batoned)
• Bok choy — 3½ oz (2 baby)
• Turmeric — 1 tsp
• Ginger — 1 tsp
• Garlic-infused olive oil — 2 Tbsp
• Sea salt & pepper

1. Heat oven to 425°F (220°C). Toss the carrot and parsnip with half the oil, spices and salt; spread on a tray.
2. Rub the chicken with the rest and set it skin-up on top; roast 22 minutes.
3. Add the bok choy and roast 6–8 minutes more to 175°F (79°C) at the thigh. Rest 5 minutes.

Turmeric stains everything — line the sheet with parchment. Skin-up roasting is the difference between crisp and steamed; don't tent.

Calories ≈ 825 kcal · Protein 60 g · Carbs 27 g · Fat 53 g · Fiber 7 g

High-heat roast/tray-bake; chicken to 175°F (79°C) at the thigh.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.